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Anybody Ever Made A Gluten Free, Egg Free Birthday Cake?

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A friend is having a birthday party for her son. She wants one cake that everybody can eat, so it needs to have NONE of the following:

Gluten

Eggs

Soy

Dairy is OK for these kids.

Any recipe ideas?

Thanks!

Margaret

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A friend is having a birthday party for her son. She wants one cake that everybody can eat, so it needs to have NONE of the following:

Gluten

Eggs

Soy

Dairy is OK for these kids.

Any recipe ideas?

Thanks!

Margaret

Namaste Vanilla Cake made into a pineapple upside down cake? I used to be facinated by pineapple upside down cakes when I was a kid. And kids love the fruit that's been baked in brown sugar. Or maybe their chocolate cake. It's awesome! Their mixes have no wheat, gluten, corn, soy, potato, dairy, casein or nuts.

Can a powdered egg substitute be used in place of eggs?

Namaste Foods products are formulated to be used with eggs. However, we have many customers who use a powdered egg substitute with success though some amount of experimenting may be necessary.

Our customers have found that, in general, adding the dry egg replacer directly to the dry mix without reconstituting, then following the package instructions works best. Some have also reported good results when increasing the amount of powdered egg replacer called for on package directions.

https://www.namastefoods.com/shopping/store...ked%20Questions

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Cakes without egg are a real challenge.

I am currently using banana to replace the egg. It works better than other egg replacers I've tried and keeps the product moist.

Here is my all-purpose quick-bread recipe. You could add more sugar and double the vanilla to make it taste sweet and more like a cake. Also, you could replace the flax meal with another flour, or even more rice flour, and use white rice flour instead of brown.

This recipe bakes well in a muffin tin or in the small loaf pans. For a cake, you might bake it in two larger loaf pans to make two layers (not round, but might be easier to handle).

GLUTEN-FREE, EGG-FREE, DAIRY-FREE QUICK BREAD

1/3 cup shortening

3/4 cup brown rice flour [white rice flour]

1/4 cup almond meal

3/4 cup potato starch

1/2 cup tapioca

1/4 cup flax meal [ white rice flour or sorghum flour ]

1 tsp. unflavored gelatin

1 tsp. xanthan gum

1-1/2 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

2 T honey [add 1/4 (?) cup sugar to the dry ingredients]

1/2 tsp. vanilla [1 tsp. vanilla]

1/4 cup mashed banana

1 cup almond milk

Preheat oven to 350 F, grease pans with shortening. Makes 12 muffins or two 5"x2-1/2" loafs.

Mix the dry ingredients together, then cut in the shortening until it resembles course cornmeal (use your fingers if you need to.)

Combine the honey, vanilla and banana and drop into the bowl containing the dry ingredients. Mix in the almond milk - do this quickly and completely - use a whisk and then scrape the sides and bottom of the bowl with a spatchula. (Dough will begin rising as soon as it is wet, so you must work quickly and get it in the pans just as fast as you can.)

Drop the dough in the pans, quickly spreading it evenly on the top with a rubber spatchula. With the muffins, try not to work the dough after you drop it in - it will spread to fill the wells so you don't need to do more than gently tap down any bits that stick up too far.

Bake 25 minutes for muffins, 35 minutes for small loaf pans. It is done when a toothpick comes out mostly clean - a few tiny crumbs is okay, but not obviously wet dough. Transfer muffins/loaves to a wire rack to cool.

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I have one in my book, and I will email you the recipe if you would like. Please let me know if you still need one.

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Thanks so much for the replies. I know there are some pretty fabulous vegan cakes out there. I'm wondering if anybody has ever made one of those with gluten-free flour?

This is for a 4th birthday party, so the cake really needs to look like a birthday cake.

This one that I found on all recipes sounded kind of like what I was after, but I wasn't sure how to convert the cake flour to gluten-free flour. Any ideas?

Thanks in advance,

Margaret

INGREDIENTS

* 1 1/2 cups cake flour

* 1 cup white sugar

* 3 tablespoons unsweetened cocoa powder

* 3/4 teaspoon baking powder

* 3/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 cup water

* 1/3 cup vegetable oil

* 1 tablespoon distilled white vinegar

* 1 teaspoon vanilla extract

* 1/2 cup unsweetened cocoa powder

* 1 (14 ounce) can sweetened condensed milk

* 2 tablespoons butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.

2. Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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With any gluten-free flour mix, you would need to add xanthan or guar gum to replace the gluten. I think it's 1 tsp. xanthan gum to 2 cups flour. Not sure the ratio for guar gum.

If you are able to make this cake successfully, please post it with your alterations.

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This gluten-free Wacky cake is pretty good. I use the Carol Fenster sorghum/corn flour blend and it doesn't taste gritty at all. Can't remember how long to cook for cupcakes, though.

Wacky Cake

Ingredients:

1 1/2 cups Bette Hagman flour mixture or acceptable gluten free flour mixture

1 1/2 tsp xanthan gum

1 cup sugar

3 Tbsp unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 Tbsp vinegar

6 Tbsp oil

1 cup cold water

Instructions:

1. In a large mixing bowl, mix flour, sugar, cocoa, soda and salt.

2. Make three wells in the flour mixture.

3. In one put vanilla; in another the vinegar, and in the third the oil.

4. Pour the cold water over the mixture and stir until moistened.

5. Pour into 8 x 8-inch pan.

6. Bake at 350

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This one that I found on all recipes sounded kind of like what I was after, but I wasn't sure how to convert the cake flour to gluten-free flour. Any ideas?

Maybe Glutenfreeda can help...

From an article titled "Baking Gluten-Free: The Basics on Converting Non-Gluten-Free Baked Goods to Delicious Gluten-Free Wonders"

Quick Reference for Baking Tips:

To conclude, we thought it might be helpful to highlight the major modifications that will dramatically help you in your baking for your easy reference.

[*]Use The Gluten-Free Pantry

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I like the Namaste mixes. You can use the Ener-G egg replacer in them for the eggs, or a mix of ground flaxseeds and water. I would not use the flax in a white cake though. It's fine in a spice cake, chocolate cake, or any cake with fruit in it.

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A friend is having a birthday party for her son. She wants one cake that everybody can eat, so it needs to have NONE of the following:

Gluten

Eggs

Soy

Dairy is OK for these kids.

Any recipe ideas?

Thanks!

Margaret

Hi Margaret,

This is a recipe that may be of some help.

.

victoria sponge egg and gluten free (no soy)

INGREDIENTS:

50g of margarine

75g caster sugar

25g of tapioca flour

50g of potato flour

50g of rice flour

1/2 tsp of xanthan gum

1/2 tsp of bread soda

1 tsp of golden syrup

5 Tbls of milk

METHOD:

Pre-heat oven to 375F/GasMark 5

Grease and base line an 8" sandwich tin

.

Mix the bread soda, milk and golden syrup together in a litre jug.

Set aside

.

Beat the margarine and sugar in a large mixing bowl until creamy and paler in colour.

.

Pour the liquid mixture (in the jug) into the creamed margarine and sugar,

beat well together. (IT WILL CURDLE, THIS IS NORMAL)

.

Add the flours and xanthan and beat well.

.

Put the mixture in the sandwich tin and even out,

or

divide out into 12 paper cases in bun trays

.

Bake in the centre of oven for about 25 mins,

.

10 - 15 mins for cup cakes.

.

To test if cake is cooked gently press the top of the cake with your finger,

if it's cooked it will spring back when you remove your finger.

.

Leave to cool in the tin for 10 mins before turning out onto a cooling rack.

.

When completely cooled cut the cake in half, (to form 2 layers)

sandwich together using jam or butter cream

.

Decorate the top with icing sugar.

.

.

Hope this is of some help.

Best Regards,

David

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